Category Archives: Recipes

Save a Recipe Challenge

Hello Friends!

I love recipes!  I have been collecting recipes ever since I was a teen.  I used to go to the library and check out stacks of cookbooks and read them like novels.  I’m always looking for new recipes on Pinterest, Kitchenbug, All…I love all those sites.  But, like most of us, I have a handful of tried and true, never fail, “go to” recipes that I use all the time.  My mom’s amazing home made bread recipe, my home made Bisquick recipe and my favorite pie crust recipe make that list.  So when Canvas Corp Brands issued their Save a Recipe Challenge to the Creative Crew, I knew I had to play along.  I created a bright, bold storage solution for these hard working recipes.

Kathy by Design/Recipe File

Kathy by Design/Recipe File for CCB

I began with a 4″ x 6″ Naked IvoryFile Folder. After tracing it onto a piece of damask print canvas I stitched the canvas onto the surface of the file folder.  Next, I inked up one of the  mini Gypsy Moments recipe cards and stenciled it with Roses R Red Glimmer Glam and a coffee ring stencil.  This was layered with a black and kraft tag and a bit of ephemera from the Gypsy Moments mini ephemera pack.

Kathy by Design/Recipe File

Kathy by Design/Recipe File for Canvas Corp Brands

The focal point for my recipe file is this gorgeous, bold red canvas blossom.  No way will I be losing these recipes now!  I love the color combo of red, black, kraft and ivory…and it even matches my breakfast plates!  I punched out several scalloped circles from damask on ivory tissuestock, then stacked them in the center of my flower, beneath this gorgeous vintage leather button.  I added some floral cabochons and cute cooking embellies from my stash along with a bold red clothespin to hold everything together.  The cherries on black grosgrain ribbon was the perfect finishing touch.  I just tied a length of ribbon around the front of the folder and used a square knot to hold it in place.  Then I cut 4″ lengths of that same ribbon, looped it around and tied it off.

Kathy by Design/Recipe File

Kathy by Design/Recipe File for Canvas Corp Brands

The inside continues the red and black theme.  I lined the left side of the file folder with cheery red and white mini dots cardstock, then created a slash pocket using the Pots and Pans paper from the Farmhouse Kitchen Lifestyle Collection. I tucked some 3 x 5 index cards into this pocket so that when people ask me for the recipes, I have them handy!

The right hand side of the page is covered with black and ivory French Script cardstock. I deliberately hand wrote the recipes onto the post cards.   It may not look as perfect as a computer journaled recipe card, but someday, my children will be glad to have the recipes they grew up with written in my own handwriting.

I can see myself making more of these…lots more!  It would be cute to store them in one of the vintage photo crates from Canvas Corp, don’tcha think?

Kathy by Design/Recipe File

Kathy by Design/Save a Recipe for Canvas Corp Brands

This came together pretty quickly, even with having to figure out the design.  It would make a great topper for a bridal shower present, a Mother’s Day gift…or for yourself!

How do you keep and store your recipes?  I’d love to know!

Thanks for stopping by!








Mini Apple Recipe Album and Fall Ribbons

RRR Challenge Sept1 06Mini Apple Recipe Album and Fall Ribbons for Really Reasonable Ribbon Challenge

Welcome to September, Ribbon Lovers!  It’s the first of the month, so it’s time for another wonderful challenge from Really Reasonable Ribbon.  The challenge this time is “Autumn Colors and Ribbon.”  This one is right up my alley…I loooove fall!  The colors, the crisp air, the bright blue sky.  I was totally inspired to get my craft on, and made a mini Apple Recipe Album with beautiful fall ribbons from Really Reasonable Ribbon.  Check it out:

RRR Challenge Sept1 01This  mini recipe album has 2 of my all time favorite apple recipes tucked away on the inside.  Growing up in New England, my family went apple picking every September.  I can still smell the perfume of those glorious apple orchards, see the branches hanging low with bountiful fruit, and remember how the juice would run down my chin when I took a big bite from that freshly picked apple.  We would load up the back of our VW mini bus with bushels of apples and eat apples all the way home.  Mom would store some in the cold cellar, keep some out for us to munch on, and then can the rest to be used in her wonderful apple pies, crisps, and Betty’s.  She would make quart after quart of homemade applesauce for us to enjoy during the winter months.  So it’s no wonder that I still love apples!

RRR Challenge Sept1 02I used burgundy cardstock as the base of my album, then layered on beautiful papers and ephemera from the Authentique Autumn Season paper collection.  The gorgeous ribbons I’ve used here are from the Really Reasonable Ribbon August Ribbon Club Collection.

I used Sherry Checkerboard Satin, Tabitha Natural Crochet Lace, Rust/Ivory Plaid Ribbon, and of course I had to use just a little of my favorite Natural Jute String.

The album has a cut away front that I lined with stamped kraft paper and turned into a pocket for holding tags.

RRR Challenge Sept1 03Each tag is topped with ribbon and twine and then tucked into the front pocket.  There’s room to mount a small photo on the back, and you could journal on the front, too.

RRR Challenge Sept1 05I’ve done lots of stitching, and added bits of ribbon, fall ephemera and hand written recipes throughout the mini recipe book.  I left the top edge of the album open so that I could tuck in more tags, photos and journaling spots between the pages.

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RRR Challenge Sept1 07I added fussy cut apple images and cute apple brads to my pages to bring them to life.

RRR Challenge Sept1 11RRR Challenge Sept1 09These are the tags that are inserted between the 3rd and 4th pages. I made this tag into a pocket by stitching the coupon onto the kraft cardstock.  Then I filled the pocket with Technique Tuesday journaling tags I found while tidying up my studio.  It’s amazing what you find when you clean, isn’t it?

RRR Challenge Sept1 10Lots of room to journal or add photos.

RRR Challenge Sept1 12Here’s a look at the back of the mini album.  It’s a simple design, and I need to write up a tutorial to share with all of you. Would you like that?   I love my little bottle cap with the apple button on top.  I am sharing a tutorial on how to make these on the Really Reasonable Ribbon BLOG (and here, too) on September 4th, so you’ll want to check that out.

I’m also linking this project up at a fun new challenge blog I found just a week ago.  613 Avenue Create has a weekly challenge that looks like too much fun to pass up.  This week’s theme is “Anything Goes with Sights, Sounds and Tastes of Autumn” as an optional twist.  How could I pass that up?

RRR Challenge Sept1 02So, do you have any favorite fall memories?  Our apple picking tradition is one of my most favorite, and most delicious, too!  I’d love to hear about yours in the comment section below.  If you don’t have any favorite fall traditions, I’d love to hear what your favorite apple recipe is!

Thanks for stopping by!




Mom’s Homemade Bread Mini Album Tutorial

May Linky Party 10

Mom’s Homemade Bread Mini Album Tutorial for Crafty Secrets May Linky Party

NOTE: This is my second post for today.  If you are looking for Craft Hoarders Anonymous Challenge #7, please scroll down, or click HERE.  Thank you!

Hello, Friends!  Are you ready for the Crafty Secrets May Linky Party?  With Mother’s Day just a wink away, I have a fun idea for a last minute gift for Mom.  I created this Mom’s Homemade Bread Mini Album with digital papers, Creative Scraps and Booklets from Crafty Secrets.  I’ll share a detailed tutorial below, but first let’s take care of the details.

To play along in the May Linky Party, just create a card, mini, layout, off the page, mixed media, or off the page project featuring Crafty Secrets stamps, digital, or printables.  If you don’t have any Crafty Secrets goodies in your stash, just visit the blog and look in the sidebar for the links to our free downloads.  So no excuse not to play along.  You’ll have until 11:59 PM Pacific Time to link your project up to the Crafty Secrets blog.  The design team will pop over to take a look and leave you some nice comments on your project, and then ONE lucky participant will be chosen to WIN a $50 shopping spree at our online store.  EVERYONE who plays along will be given a $6.00 credit at the store!   Now, here are the links to rest of the design team.  Pay them each a visit, leave them some love and then link up your project so you can win!

Kathy Clement, DT leader (you are here)
Vicki Chrisman
Michele Kovack
Darlene Pavlick
Sheila Rumney
Elizabeth Lincoln
Cherry Nelson
Sandy Redburn/Crafty Secrets blog
Mom’s Homemade Bread Mini Album Tutorial

Today’s tutorial shares tips for aging digital papers and adding a vintage look.  Many people think you can’t do this with digital papers, but I’ve been experimenting, and I’ve found some techniques that seem to be working really well for me.  First, let’s take a look at the finished project.

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This mini album is made with one of the Crafty Secrets Wood Clipboard Albums.  These are so much fun to work with!  They measure a generous 8 3/4″ x 6″ and come complete with instructions, samples and the binding rings.  And…I can’t even believe this…they are on clearance for only a dollar! You can’t beat that!!

Here are the materials I gathered for this project. (I will link to each product as it is used in the tutorial.)

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To begin with, I printed off my digital papers from the CD.

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 I printed on a light weight cardstock with a smooth finish.  My printer only prints 81/2″ x 11″ papers, but the CD allows you to size the papers all the way up to 12″ x 12″….or as small as you want them to be!  I trimmed up the papers and then set the ink with my heat gun.  I hold the gun about 4″ away from the paper’s surface, and keep it moving all the time so that the paper doesn’t scorch.  I do this for a minute or two on each page.  I find that using this type of paper and setting the ink in this way allows me to age the papers.

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To do this, I “smoosh” my Distress Ink pad directly to my craft mat.  Then I use a fine mist sprayer and spritz the inked area until the ink begins to bead up.  Then I lay the printed side of my paper onto the ink for just a second and lift it.  You can see the inked paper on the left hand side of this photo.  Don’t drag the paper through the ink, or you run the risk of smearing the printed pattern.  Just lay it down for a second and gently tap it with your fingertips.  The key is to be fast, and to have your heat gun ready to dry the paper immediately.  I love the aged look this gives the papers.

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This is the cover of the file folder.  I inked all around the edges of both sides with Vintage Photo Distress Ink before gluing the papers on. Trace the album cover onto the back side of your papers, then trim to fit.

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This is the paper I selected from  Creating with Vintage Illustrations CD 2 for the album cover.  I love the red and white border and the vintage stove.  Perfect for my recipe album!

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Now that my paper is nicely aged, I spread Studio Matte Multi Medium all over the back of it using a foam brush.  Then I use a bone folder to smooth out any bubbles.

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This is the inside of my album cover.  I used washi tape, red plaid ribbon and a doily to lay the foundation.

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I tore out bits and pieces from the Homemade Vintage Image and Journal Notes Book and added some illustrations from the Domestic Goddess Creative Scraps.  I love, love, love all the vintage aprons in this set!  I have lots of little bits and bobbs in my stash, so I got those out and added them to the mix.  I love the retro kitchsy kitchen vibe of the cover.

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This is the first double page spread in the mini.  The photo on the left is Mom.  She’s taking golden loaves of homemade bread out of the oven.  Mom baked all our bread…and it was the best bread I’ve ever tasted.  She had made so many loaves that she never even measured the ingredients….she just added until it “looked right.”  When she lived with us, I made her measure the ingredients so that I would be able to make the bread myself.  I’m so glad I did.

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I used pages from an old recipe book, aging them in the same way I aged the printed paper.  Then I used more of my digital papers to create a pocket on the right hand page.  I printed out Mom’s bread recipe and tucked it into that pocket along with some sweet tags made from the Homemade booklet.  And, yes…that’s a photo of Mom’s bread tins.  I still use them today!

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The next two page spread contains a photo of MY homemade bread, Mom’s tins and a recipe card with my healthy whole grain bread recipe.  The photo on the right is Mom, just a couple of years before she died.  She’s with my big brother, Dave in this photo…and yep.  She’s baking bread.  Both Mom and Dave are in heaven now…and I think they could give the angels a run for their money when it comes to baking bread!

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Obviously, I can’t give this to Mom for Mother’s Day.  So I’m giving it to myself as a reminder of all the love, laughter and lessons she shared with me throughout my life.  I wanted to make something to celebrate her life, wisdom, work ethic, creativiy, and many happy memories of growing up with her by my side.  I still miss her….but whenever I bake her bread, I feel connected to her and so thankful that she was my mom.

I’m sharing both home made bread recipes at the end of this post, just in case you want to give it a try.  I think making an album like this featuring a favorite family recipe or event would be a wonderful Mother’s Day present…and even though it’s a little early, I want to wish each and every one of you a blessed Mother’s Day.

Thanks for stopping by. I hope you were inspired.  If so, then I’m happy right down to the tips of my crafty little fingers.



Mom’s Original Bread Recipe
In a cup or a bowl: 2 Tablespoons dry yeast in ½ cup warm water in which you’ve dissolved  4 Tablespoons sugar. Stir and let rise.
1 ½ cups of milk heated and poured into a good-sized mixing bowl.
1 section of oleo cut up into the milk, stir to melt it. Add scant Tablespoon salt and ½ cup sugar and stir well.
Add the yeast mixture.
4 cups of white flour, 1 cup at a time, beating after each cup is added. This is the point where you must use your own judgment. The dough should gather nicely, but will not be right to handle. Add ½ cup more flour and knead it in the bowl. Turn it out on a lightly floured counter and continue kneading.


Kathy’s Whole Wheat Oat Bread
2 cups of organic old fashioned rolled oats
2 cups boiling water
1 cup orange juice
1 cup buttermilk
½ cup Spectrum Organic non-hydrogenated shortening
½ cup organic honey
3 tsp. salt
1 level Tablespoon dry active yeast
6-7 cups King Arthur White Whole Wheat flour
In the bowl of your Kitchen Aid mixer, place the oats, honey, salt, and shortening. Pour the boiling water over it and let it set for about 20 minutes. Add the orange juice and
buttermilk. Stir well. Add 2 cups of flour and 1 Tablespoon of yeast. Beat with the paddle attachment for about 3 minutes, or until little elastic strands begin to form. Add 2 more cups of flour and beat for 2 minutes on low speed. Remove the paddle and add the dough hook. Add in 2 more cups of flour and knead for 5 minutes. If the dough is still sticky, add the remaining cup of flour a little at a time, until the dough is soft and moist but not sticky.
Turn out on a lightly floured surface and knead by hand for about 3 more minutes. Add olive oil to the bowl; place the dough back into it, turning to cover the top with oil. Cover with a towel and let rise for 1 hour and 30 minutes. Punch down, shape into 3 loaves and place into greased tins. Let rise for another hour, or until doubled. Bake at 350 degrees for 45 minutes. Turn out onto racks to cool. Butter the tops.
If the dough is still a bit sticky, add flour sparingly until it kneads silky. Coat a mixing bowl with 1 tablespoon of liquid shortening. Put the dough in it and turn it over so it is oiled on all sides. Cover with a dish towel and put in a warm place to rise. When it has doubled in bulk, turn it out on your counter, knead it a few times, divide it in half and shape it into 2 loaves or about 36-40 rolls. Grease your tins, and let rise in a warm place until doubled.
Bake in a 350degree oven for 40 minutes. Check it at 35 to make sure it is not getting too brown. Turn out on a cooling rack and butter the top if you want a tender










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